Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, garlic powder, onion powder, rosemary, and thyme. Place in a large baking dish.

In a medium mixing bowl, combine cranberries, the juice and zest of one orange, honey, and olive oil. Stir until the cranberries are well-coated.

Pour the cranberry-orange mixture evenly over the seasoned chicken thighs, ensuring the cranberries are spread out.

Place the baking dish in the preheated oven and roast for about 45 minutes until the skin is golden brown, and the internal temperature reaches 165°F (75°C). Baste with the sauce halfway through if desired.

Remove the dish from the oven and let the chicken rest for about 5 minutes before serving, drizzled with the sauce.